Duck fat, cut from breasts
4 Duck breasts, diced
2 cups White beans, cooked
1 each diced Onion
1 each diced green pepper
1 each diced Red pepper
2 carrots, diced
2 cloves Garlic, peeled and minced
Chopped parsley for color
1 Bay leaf
1/4 tsp. Thyme
Stax’s seasoning to taste
1 oz. Whole butter
2 oz. White wine
2 oz. Heavy cream
2 oz. Chicken stock
Roux, as needed to thicken
In a hot sauté pan render the duck fat and the add the diced breast to the pan. Add the onions, peppers, carrots, parsley and garlic. Simmer until the onions are transparent and the vegetables are tender. Add the chicken stock, the white beans, heavy cream and whisk in the whole butter. Remove the duck fat and add roux to adjust the thickness.